Stout, dark chocolate and berry cake, with a stout and berry glaze.

by Gypsy and the Botanist

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A good stout has a rich, deep chocolate undertone. I’ve often cooked with stout for that reason. It gives food a beautiful depth. So here it is today, in one of my (many) different takes of stout and chocolate. I always love adding some berries, they give a tartness to the creamy and rich bitterness of the stout and dark chocolate. Here I’ve used a stout from one of my favourite breweries, in the suburb across from me: Batch Brewing Co. You can use guinness, but for something a little bit special, go with a craft stout or porter.

 

Ingredients

400g mixed berries

400g good quality 70% dark chocolate

200g unsalted butter, softened

200g caster sugar

A pinch of salt

4 eggs

300g plain flour

3tsp bicarbonate of soda

3 tbsp natural yoghurt

3 tbsp good quality cocoa

300ml stout

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Stout and berry glaze

100ml stout

100g mixed berries

3tbsp brown sugar

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Preheat the oven to 180C.

Simmer the berries over a low heat in a pan. Add a small splash of water if needed, so it doesn’t burn. Simmer for about 5 minutes, or until the berries start to cook, but keep an eye on them, as you don’t want them to lose their shape. Set aside to cool.

In a double boiler, melt the dark chocolate, and set aside to cool.

Beat the butter and sugar, until light and creamy, for approximately 5-6 minutes. On a low speed, add one egg at a time, until each is just incorporated. Add the pinch of salt and cocoa, beating until incorporated. Follow this with half of the flour mixture, and the bicarbonate of soda. Add the berries, and the melted dark chocolate. Then slowly pour in half of the stout. Add the rest of the flour, followed by the rest of the stout.

Pour the mixture into a greased and lined loaf pan, and bake for approximately 50-60 minutes, or until a cake tester comes out clean. Remove from the oven, and leave the cake in the pan for about 10-20 minutes until it has cooled a little. Move the cake out of the tin onto a wire wrack to cool completely.

For the glaze, simmer the berries for about 10 minutes. With a fork or the back of a spoon, press down on the berries so they mash up a little and make a juice. If you don’t want chunks, sieve out the berries. Add the stout and brown sugar, and simmer for about 5 minutes.

Once the cake has cooled, drizzle the glaze generously over. I decorated the cake with some flaked almonds, cocoa nibs, and some leftover berries.

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